Coconut Cauliflower Curry

Prep time: 35 mins | Serves: 4

Ingredients:

• 20g olive oil

• 150g onion, finely diced

• 15g garlic, finely chopped

• 15g fresh ginger, grated

• 2g chilli flakes (optional)

• 10g curry powder

• 5g ground cumin

• 3g ground turmeric

• 30g tomato purée

• 1 cauliflower (800g), cut into florets

• 400g chopped tomatoes

• 400g coconut milk

• 200g vegetable stock

• 20g lime juice

• 4g sea salt

• 1g freshly ground black pepper

• 15g fresh coriander, chopped

Method:

1. Heat the olive oil in a large pan over medium heat.

2. Add the onion and cook for 6–8 minutes until soft and lightly golden.

3. Stir in the garlic, ginger and chilli flakes and cook for 1 minute until fragrant.

4. Add the curry powder, cumin and turmeric, then stir in the tomato purée and cook for 1 minute to wake everything up.

5. Add the cauliflower florets and stir well so they’re coated in all that spice.

6. Pour in the chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer.

7. Cook for 20 minutes, stirring occasionally, until the cauliflower is tender and the sauce is rich and creamy.

8. Stir in the lime juice, season with salt and pepper, then finish with fresh coriander.

9. Taste and adjust seasoning if needed — a pinch more salt, spice or lime to suit your palate.

Storage:

Once cooled, store in an airtight container in the refrigerator for up to 4 days. This curry tastes even better the next day. Freeze for up to 1 month if needed.